EASY SCALLION PANCAKES
A nice change from sweet pancakes. They accompany savory dishes nicely.
Provided by linda
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 13m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
- Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 21.4 g, Cholesterol 50.2 mg, Fat 4.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 451.6 mg, Sugar 2.6 g
CHINESE SCALLION PANCAKES
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
Provided by Mei
Categories Appetizers and Snacks
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
- Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
- Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
- Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g
SCALLION AND GINGER PANCAKES
This recipe is easy to make and I am always surprised at how delicious these little "pancakes" taste after they have freshly sliced scallions and the ginger dressing drizzled on them. I like to fry them in batches as I need them because they taste great fresh.
Provided by Alex Guarnaschelli
Categories appetizer
Time 35m
Yield Makes about 18 pancakes
Number Of Ingredients 12
Steps:
- For the pancake batter: Sift together the cake flour, all-purpose flour and salt over a medium bowl. Stir in the canola oil and boiling water. Use your hands to work the dough into a smooth ball. It should be fairly firm. If it isn't, stir in some additional flour. Turn the dough onto a flat surface and flatten it with the palm of your hand until about 1-inch thick. Wrap in plastic wrap and allow it to rest in the fridge while you make the dressing and heat the oil.
- For the vinaigrette: In a medium bowl, whisk together the soy sauce, sesame oil, red wine vinegar, ginger and garlic. Taste for seasoning.
- To roll the dough: Lightly flour a flat surface and divide the dough into four parts. Use a rolling pin to roll out the first piece. When about 1/4-inch thick, sprinkle with scallions and fold the dough in half so the scallions are hidden inside. Roll thin again and cut into rounds using a glass (or round cookie cutter) about 2 inches in diameter. Transfer the rounds to a baking sheet fitted with parchment paper.
- To cook and serve: In a large saute pan, heat 1/4-inch canola oil. Prepare a baking sheet fitted with a kitchen towel to drain the pancakes as they cook. When the oil smokes ever so slightly, use a pair of tongs or spoon to lower a few of the rounds into the oil. Fry for a minute on one side and then another on the second side. Use a slotted spoon or metal spatula to remove the pancakes and drain them on the kitchen towel. Sprinkle with remaining scallions and serve with the dressing on the side for dipping. Alternatively, drizzle the dressing over the pancakes. Serve immediately.
HEALTHY SCALLION PANCAKES
I fell in love with the scallion pancakes at my favourite Chinese restaurant, but they're soooo greasy! This is a healthy version that's totally not authentic, but very tasty and easy to make. (Prep time includes dough resting time.)
Provided by piccola
Categories Breads
Time 45m
Yield 8 pancakes
Number Of Ingredients 8
Steps:
- Thoroughly mix flour and starch in a bowl. Using a fork, mix in the boiling water; add the cold water and mix with your hands until all the flour is incorporated.
- Let the dough rest, covered, for 20 minutes.
- Roll the dough into a long rope. Cut the rope into 8 piecess. Cover all pieces but one.
- On a floured surface, roll the piece of dough as thin as possible without tearing. Brush with sesame oil, sprinkle with scallions and salt.
- Roll up jellyroll-style. Coil the roll like a cinnamon bun. Roll out the bun until 1/4 inch thick.
- Repeat with other pieces of dough.
- Spray a nonstick pan with cooking spray and heat on medium-high. "Fry" each pancake, about 1-2 minutes per side, until the dough puffs up a little and becomes crispy.
- Serve as soon as possible - though they're good cold, too.
Nutrition Facts : Calories 122.3, Fat 2.2, SaturatedFat 0.3, Sodium 3.6, Carbohydrate 23.4, Fiber 3.5, Sugar 0.3, Protein 3.8
FAST SCALLION PANCAKES
This isn't the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter. The flavor is great, and the preparation time is about 20 minutes, an improvement on the hours you'd need to let typical scallion pancake dough rise. They are good not only as a side dish, but also as a platform for stews and juicy roasts - place a couple on a plate and spoon the stew on top. And although I still associate them with Asian-flavor dishes, omitting the optional soy sauce makes them a perfect accompaniment to braised foods that use European seasonings. (If you omit the soy sauce, also feel free to use any vegetable oil, or even good olive oil.) The same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions.
Provided by Mark Bittman
Categories breakfast, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
- Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
- Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.
More about "healthy scallion pancakes recipes"
EASY SCALLION PANCAKES (ONLY 4 …
From thewoksoflife.com
5/5 (26)Calories 207 per servingCategory Appetizer
- Take the dumpling wrappers out of the refrigerator, and let them warm up a bit (they don't necessarily have to be at room temperature, but they shouldn't be cold). Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.
- On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.
- Use a rolling pin to roll the layered dumpling skins into a pancake––however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.
SCALLION PANCAKES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Asian Vegetarian RecipesCalories 243 per servingTotal Time 1 hr 30 mins
- Place 6 cups flour in a large bowl. While stirring, slowly add warm water. Add cool water and stir until the dough comes together. Transfer to a lightly floured surface and knead until smooth, about 5 minutes. Divide the dough into 5 equal pieces (about 9 ounces each). Cover with plastic wrap and let rest for 10 minutes.
- Roll out a piece of dough on a lightly floured surface into a 9-by-6-inch rectangle. Brush with 2 teaspoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Add 1/4 cup scallions to the bottom half and sprinkle with 1 teaspoon flour. From the bottom, roll the rectangle into a log. Let rest for 5 minutes. Repeat with the remaining dough.
- Stretch and roll each log to about 32 inches long. Spiral both ends of the log toward the center of the roll, making one side bigger than the other. Stack the small spiral on top of the other and press down. Let the mounds rest for 10 minutes.
CHINESE SCALLION SESAME PANCAKES
From healthyfitnessmeals.com
Reviews 6Category Appetizer, Side DishCuisine ChineseTotal Time 1 hr 5 mins
- In a bowl, mix in flour, salt, and water. Knead the dough until the surface is smooth and shiny, usually takes about 5 minutes.
- Shape the dough into a ball, place it in a bowl and cover it with a tea towel. Let the dough rest for about 30 minutes.
- Meanwhile, chop the scallions finely. When the dough is well rested, divide the dough into 3-4 equal sizes.
- Place one of the dough onto a floured surface. Flour the rolling pin and roll out the dough into a rectangular shape. Try to roll it out to be as thin as possible.
SCALLION PANCAKES RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (45)Author Sue LiServings 8Estimated Reading Time 7 mins
- Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover; let rest at room temperature 1 hour.
- Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 tsp. chicken fat on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover and repeat with remaining dough. Let rest at room temperature 15 minutes.
- Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
FLAKY SCALLION PANCAKES WITH SHALLOTS - HEALTHY …
From healthynibblesandbits.com
4.9/5 (122)Total Time 2 hrs 20 minsCategory AppetizersCalories 415 per serving
SCALLION PANCAKES RECIPE - ALTON BROWN
From altonbrown.com
SCALLION PANCAKES (VEGAN RECIPE) - BIANCA ZAPATKA
From biancazapatka.com
YEASTED SCALLION PANCAKES RECIPE | MOLLY YEH | FOOD NETWORK
From foodnetwork.com
Author Molly YehSteps 4Difficulty Intermediate
MANGO PANCAKES | RECIPETIN EATS
From recipetineats.com
EASY HOMEMADE CREPES FROM SCRATCH - THIN BREAKFAST PANCAKES
From recipe-garden.com
HEALTHY SCALLION AND CHICKPEA PANCAKES RECIPE
From prevention.com
HOMEMADE SCALLION PANCAKES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
RECIPE: MOO SHU SAUSAGE & BACON WITH SCALLION CORNBREAD …
From blog.kitchenkaboodle.com
BABY BACK RIBS WITH SWEET AND SOUR GLAZE RECIPE - NYT COOKING
From cooking.nytimes.com
FLAKY SCALLION PANCAKES RECIPE - TASTINGTABLE.COM
From tastingtable.com
EXTRA-FLAKY SCALLION PANCAKES RECIPE - SERIOUS EATS
From seriouseats.com
HOW WIN SON BAKERY MAKES SCALLION PANCAKE BREAKFAST SANDWICHES
From food52.com
PIGS IN A SCALLION PANCAKE BLANKET - THE FOOD IN MY BEARD
From thefoodinmybeard.com
BEST SCALLION PANCAKES RECIPE - HOW TO MAKE SCALLION PANCAKES
From delish.com
SCALLION PANCAKES RECIPE (WITH VIDEO) - SIMPLY RECIPES
From simplyrecipes.com
THE BIG BISCUIT'S CINNAMON ROLL PANCAKES | FOX NEWS
From foxnews.com
3-INGREDIENT BANANA PANCAKES RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
TOP 40 SCALLION PANCAKES RECIPE ALTON BROWN RECIPES
From rambusha.tibet.org
RECIPE: BOXTY PANCAKES AND BACON FOR ST BRIGID'S DAY
From bbc.com
SCALLION PANCAKE BREAKFAST SANDWICH FROM WIN SON
From food52.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #healthy #flat-shapes #appetizers #breads #vegetables #asian #chinese #vegan #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #inexpensive #egg-free #healthy-2 #free-of-something #low-in-something #pasta-rice-and-grains #onions
You'll also love